These delicate, chewy miniature cookies are always
guaranteed to impress – but you’ll be surprised by how simple they are to make!
With only four ingredients, you can whip up a batch really quickly for any
occasion. Traditionally they’re made with almonds, and I had a flash of
inspiration that Sugar & Crumbs’ Black Cherry Icing Sugar would go
beautifully flavour-wise – I have to admit it was absolutely delicious. Of
course, if you can’t get any, you could easily just use plain icing sugar, but
I do love the combination of cherry and almond.
Note – this is not a sponsored post! I do work with Sugar
& Crumbs, but I haven’t been paid or otherwise incentivised to write this
post for my own blog, I just really love their product. Check out their full range of incredible flavoured icing sugars for all sorts of baking
75g Sugar & Crumbs Black Cherry Icing Sugar, plus
extra to dust
Preheat the oven to 170°C (150°C fan), and then start by
beating the egg white with an electric mixer until it’s thick, fluffy and forms
Weigh out the ground almonds and Sugar & Crumbs Black
Cherry Icing Sugar and mix together, then gently stir them through the beaten
egg white. Finally, add the brandy and stir briefly again.
Line a baking tray with siliconized baking paper. Prepare
a small plate with a good sprinkling of icing sugar, and then scoop out small
blobs of the mixture (about the size of a grape) and gently roll them in the
icing sugar – they’ll be pretty soft, but it should be do-able. Lay each one on
the prepared baking tray, leaving at least an inch between.
Place the tray in the oven and bake for 17 minutes, at
which point the biscuits should be nicely puffed up but not taking on any
colour. Allow them to cool on the tray, then dust with a little extra icing
sugar and serve with coffee.
These amaretti will last quite well for about a week, but keep them in an airtight container to make sure they stay a little crispy on the outside.